Exploring new cooking technique with my new kitchen gadget, an Anova precision cooker. This gadget is a Christmas present for myself. My intention is to try to cook some "restaurant" standard home meals.

Sous vide cooking method is quite simple and easy. I have cooked few dishes with the main ingredient cooked sous vide way. It is a slow cooking process, but it does saved me quite a lot of time away from my kitchen. Preparation process is short; - set the precision cooker to preheat the water bath, - put ingredients in ziploc bag, - season the ingredients - immerse the bag in the preheated water bath.

That is the main cooking part done! While it is cooking, you can then prepare anything that goes with the main ingredients; sauce, side dishes etc.

Once everything ready, simple plate in like a professional chef. FUN.

All meat (salmon, chicken breast and thigh, duck breast, turkey minced etc) I cooked so far came out tender and juicy. and cooking lemon curd can not be simpler using the precision cooking! I would explore further cooking with vegetables. Sous vide is more than just about meat I think...

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Author

My name is Loong, I am an architectural designer with a very strong passion and instinct to cook colourful and delicious food....

I started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen.

My aim is to cook appetising, yet humble food that satisfies not only your taste buds and your stomachs, but also feast your eyes and imagination. I hope to use this blog to show how simple, affordable ingredients can be easily transformed into delicious and beautiful dishes for your daily meals.